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Fast and Hot Ribs by SQWIB - Page 2

post #21 of 39

great post as alway sqwib - Im going to try your pork candy this weekend and maybe your moink balls they look great. On the pork candy waht do you think if I topped it with hi temp cheese,????

post #22 of 39
Thread Starter 
Quote:
Originally Posted by driedstick View Post

great post as alway sqwib - Im going to try your pork candy this weekend and maybe your moink balls they look great. On the pork candy waht do you think if I topped it with hi temp cheese,????

 

 

I don't know about cheese with pork candy but give it a try.

 

Try these pork shots, I'm going to do another batch Friday.

 

Luau Pork Shots.

post #23 of 39
Thread Starter 
Quote:
Originally Posted by Flash View Post

>>2 tablespoons cayenne pepper I say again, "wow", really? <<<

 

 

Whimpy, whimpy, whimpy.  biggrin.gif

 

I will stick with my fast Butts, gonna have to think about fast ribs. Good job though.


Too funny.

 

However I may be able to take the heat, the family can't. It was even spicy for me with the tweaks.

post #24 of 39
Thread Starter 

Fixed broken links to Photos

post #25 of 39

Digging up an OLD thread! :D 

 

After years of never being much of a pork rib fan (we've always done them in a traditional low&slow fashion), I think I finally found a cook that I REALLY like. We're also beef country people, so that might have something to do with it.
Love the bite and I agree it's similar to a tender steak, rather than a really tender (mushy?) pork rib smoked for ~5hrs. It doesn't 'pull off the bone', but it bites off the bone very easily. I'd say just about perfect texture for my liking. Also, as you mentioned, the char adds a depth of flavor...and honestly, I think it's what has been missing from my ribs. I may try modifying this a bit and smoking for an hour, then finishing over high heat..just to see how they turn out. Even if you love a 3-2-1/2-2-1 style cook, you really need to give this a try. You'll likely be surprised.

 

 

post #26 of 39
Thread Starter 

Justin, ribs look awesome, ditto on the steak like texture and char, and thanks for the Bump, It's nice to see old threads resurrected!

post #27 of 39
Not sure how I missed this some many moons ago!

Great looking ribs!

That's how I did the spares on the Schwenker last weekend. Hot n Fast!
post #28 of 39
Thread Starter 

 

Ribs on the Schwenker, mmmm.

post #29 of 39

2 of my friends whom have always done low&slow (~5hr) rib cooks have both recently tried this. Both of them said the exact same thing: "I will never do a 5 hour rib cook again".

 

This method is a winner.

post #30 of 39

Did these on the pellet grill. Decided to change it up a wee bit. 30 minutes at 185* (more smoke), then 1hr15min at 450*. Last 15 mins sauced. Added the amaze-n-tube to the cook as well.

 

post #31 of 39
Thread Starter 
Quote:
Originally Posted by Justin B View Post

Did these on the pellet grill. Decided to change it up a wee bit. 30 minutes at 185* (more smoke), then 1hr15min at 450*. Last 15 mins sauced. Added the amaze-n-tube to the cook as well.






 
wow.
Those ribs look fantastic.
post #32 of 39
These look intriguing, gonna have to try them on the pellet grill. I wonder if that original recipe was supposed to be 2 tsp of cayenne?
post #33 of 39
Thread Starter 
Quote:
Originally Posted by Ironhorse07 View Post

These look intriguing, gonna have to try them on the pellet grill. I wonder if that original recipe was supposed to be 2 tsp of cayenne?

 

Its not a typo from my end that's for sure, here's a link to Robert Ribs.

From the episode Pollard's Bar-B-Que.

post #34 of 39
No, I meant typo on the website. I have run into typos in recipes transcribed from shows before.
post #35 of 39
Thread Starter 
Quote:
Originally Posted by Ironhorse07 View Post

No, I meant typo on the website. I have run into typos in recipes transcribed from shows before.


Very possible. I know that if you use the amounts of cayenne in the original recipe, that they will be too hot to enjoy, hell you can make my wings "atomic hot" but not my ribs!

post #36 of 39

Growing up in the Southwest, I can say I really enjoy *spicy* things. I'll try the original recipe that calls for that much cayenne and report back. :) 

post #37 of 39
Thread Starter 
Quote:
Originally Posted by Justin B View Post

Growing up in the Southwest, I can say I really enjoy *spicy* things. I'll try the original recipe that calls for that much cayenne and report back. :) 
spicy, yes, so hot that you can't enjoy the ribs, no!
Anyhow I'm curious so keep us posted, thanks.
post #38 of 39

Ended up trying the recipe exactly as stated (rub and sauce). Used all the cayenne that it called for and I'd say it definitely wasn't too spicy. Tasting the rub and sauce by itself has a bit of kick, but once on the ribs and cooked, it has just about the right amount of spice. Honestly, I'd be comfortable going with a wee bit more cayenne in both. Either way, this rub and sauce is actually *really* darn good.

For whatever reason, these ended up being the best yet. They were absolutely perfect in terms of tenderness and bite. I'd say they're also as juicy, if not more juicy than a more traditional cook. The only thing I will change next time is trimming down some of the thicker fat in the middle of the rack. As expected, the fat doesn't quite render down as much as a 5 hour cook, so some pre-trimming might be called for.

 

I know you stopped short of saying it in your initial post, but I'm gunna say it (lol); these are the best damn ribs I've ever had. :drool

On a side note...what lacks in smoke flavor makes up for in grill/char taste. The char (think steak) is what's missing from a traditional low&slow 2-2-1 or straight 4-5 hour smoke. Not sure why I didn't figure this out sooner!

Sorry for the crappy pics...it's late and snapped them in a not so well lit dining room.

 

 

post #39 of 39
Thread Starter 
Quote:
Originally Posted by Justin B View Post
 

Ended up trying the recipe exactly as stated (rub and sauce). Used all the cayenne that it called for and I'd say it definitely wasn't too spicy. Tasting the rub and sauce by itself has a bit of kick, but once on the ribs and cooked, it has just about the right amount of spice. Honestly, I'd be comfortable going with a wee bit more cayenne in both. Either way, this rub and sauce is actually *really* darn good. Yes the rub is awesome as well as the sauce, I'm a it surprised it wasn't too hot, It's definitely too hot for my family, maybe I'll try the recipe exactly when I'm cooking for myself

For whatever reason, these ended up being the best yet. They were absolutely perfect in terms of tenderness and bite. I'd say they're also as juicy, if not more juicy than a more traditional cook. The only thing I will change next time is trimming down some of the thicker fat in the middle of the rack. As expected, the fat doesn't quite render down as much as a 5 hour cook, so some pre-trimming might be called for. Yes I trim up a little more. I find them more juicy also. There is less rendering.

 

I know you stopped short of saying it in your initial post, but I'm gunna say it (lol); these are the best damn ribs I've ever had. :droolThe reason I wouldn't say it, is because there are so many Low and Slow followers that I would be tarred and feathered:biggrin:

On a side note...what lacks in smoke flavor makes up for in grill/char taste. The char (think steak) is what's missing from a traditional low&slow 2-2-1 or straight 4-5 hour smoke. Not sure why I didn't figure this out sooner! I had some feedback from other posters on another site that said, "too much char for me", but I feel the char adds another level of flavor. And I can tell from your pics that you got that "Steak Like" Texture that you can not get from Low and Slow.

Sorry for the crappy pics...it's late and snapped them in a not so well lit dining room.

 

 

 

Thanks for sharing your success!

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